Description
A rich and gooey Butter Pecan Praline Poke Cake that infuses warm praline sauce into a moist cake, topped with cream cheese frosting and crunchy pecans.
Ingredients
Scale
- 1 box Butter Pecan cake mix
- 1 cup milk
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups whipped topping
- 1/2 cup chopped pecans for garnish
- Optional: drizzle of caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix with milk, eggs, and melted butter according to package directions. Bake in a 9×13-inch pan until a toothpick comes out clean.
- Cool cake slightly for about 10 minutes. While warm, poke holes all over the cake using the handle of a wooden spoon.
- In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil over medium heat, then simmer 3 to 5 minutes until thickened and glossy.
- Remove saucepan from heat and stir in vanilla extract and chopped pecans.
- Immediately pour warm praline sauce over the cake, letting it seep into the holes and coat the top.
- Refrigerate cake for at least 2 hours to let the sauce set and the cake fully cool.
- Beat softened cream cheese and powdered sugar until smooth. Fold in whipped topping gently, then spread mixture evenly over chilled cake.
- Garnish with chopped pecans and drizzle with caramel if desired.
Notes
This cake can be made the night before for enhanced flavor. Adjust toppings based on preferences, and feel free to substitute ingredients as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, poke cake, dessert, praline, pecan